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Dec 24, 2009

This is something I've just discovered (shame that it is!), Raagi (Finger Millet) flour that is so regularly used in South India can be fermented by just mixing it with water and keeping it out for a few hours, usually overnight. This recipe is my experimentation with the fermented raagi and my sweet craving which I needed to satisfy one night after dinner.

You need:

1 cup raagi flour

Water

Raw sugar or any other sweetener

Cinnamon

Walnuts (Or whatever you like)

A drop of vanilla essence

Mix the Raagi with a little water to make it a thick paste and leave it out (and covered) for about 8 to 10 hours or more depending on the weather.

Once it is fermented it will smell sweet. Boil one and a half cups of water and add the raagi to it. Keep stirring to avoid lumps. Add some cinnamon, the nuts and the essence and when it is a nice thick consistency take it off the stove. Eat it warm or cold. It's awesome!